Lamb Stew
Servings 4 people
Difficulty Beginner
Total Time 1 hour 10 minutes COOK MODE
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INGREDIENTS
- 2 Tbsp Olive oil
- 1200g Lamb knuckles
- 1 Large onion, chopped
- 1 tsp Fresh coriander, chopped
- 1 Tbsp Hinds Spices Mild & Spicy Curry Powder
- 1 tsp Coarse sea salt
- ½ tsp Hinds Spices Pure Black Pepper
- 2 Large carrots, sliced
- 4 Cloves garlic, minced
- 1 Tbsp
Rhodes Quality tomato paste - 2 Tbsp Honey
- 1 x tin
Rhodes Quality chickpeas , drained and rinsed - 3 cups Chicken stock
- 1 tsp Fresh coriander, chopped (to garnish)
METHOD
- Preheat your oven to 200°C.
- Add the oil to a cast iron pan or heavy bottom base pot and heat over medium-high heat. Add the lamb meat and sauté for about 4 to 5 minutes, turning to brown on all sides. Transfer the lamb to a plate and set aside.
- Add the onion and sauté for about 4 minutes until it is softened. Add coriander, Hinds Spices Mild & Spicy Curry Powder, salt and Hinds Spices Pure Black Pepper to the pot and stir everything together. Let the flavours cook for about 1 minute or until fragrant, stirring occasionally.
- Stir in the carrots and garlic. Add the lamb meat back into the pot.Stir in the Rhodes Quality tomato paste and honey, mixing everything well.
- Add the Rhodes Quality chickpeas, chicken stock and stir to combine.Bring to a boil, cover the Dutch oven with a lid and place in the pre-heated oven. Cook for about 45 minutes to an hour or until the lamb is tender. Remove from oven and sprinkle with the fresh chopped coriander. Serve and enjoy.
- CHEF'S TIP: To achieve a beautiful meaty texture and flavour it is always best tobrown your meat.
